Process of manufacturing grape-sugar



NlTED STATES Parent (Enrica.

FRANZ SOXHLET, OF MUNICH, GERMANY, ASSIGNOR TO FRANZ O. MAl THIESSEN, OFIRVINGTON, NE? YORK.

PROCESS OF MANUFACTURING GRAPE-SUGAR.

SPECIFICATION forming part of Letters Patent No.335,044, dated January26,1886.

Application filed Dccembrr 2, 1885. Serial Nu 1*l,3!'8. (Specimens Toall whom it may concern:

'Be it known that I, FRANZ SoXHLnr, of

Munich, Germany, have invented a new and useful Process of ManufacturingOrystallized 5 Grape-Sugar, of which the following is aspecificat-ion.

The object of this invention is to produce a pure hydrate of grape-sugarin wart-likeformed and compact crystals, which can be :c effectuallydrained in the centrifugal machine, so that the resulting product willhave a pure saccharine taste,without any bitter or other unpleasantresidual flavor. This product is produced by preserving certainprescribed re- 1 lations between the density of the sugar solution inwhich the crystals are to be developed and the temperature at whichthesugarsolution is maintained during the crystallizing opera tion.These conditions of temperature and density comprise the characteristicfeatures of the process, which constitutes one part of the invention,and the product resulting from the practice of the process under theprescribed conditions constitutes the other part of the invention.

As it is impossible to accurately determine the densities ofhighly-concentrated sugar solutions at low temperatures, the densitiesmen tioned in this specification are all taken at a 0 temperature of thesolution of 194 Fahrenheit, at which temperature the solutions are verylimpid and the readings of the saccha rorneter can be quickly andaccurately accomplished.

In carrying out the process the aqueous so lution of grape-sugar isconcentrated in the vacuum-pan to a density, preferably, of 36% Baumtaken at 194 Fahrenheit. It is then drawn from the vacuum-pan into atank or .0 vat and allowed to cool to a temperature-of 95 Fahrenheit, atwhich temperature it is carefully maintained during the process ofcrystallization, which soon begins, and which continues for a period ofabout five days.

5 Under these conditions of density and temperature a crystallizedhydrate of grape-sugar is formed the crystals of which are wart-like andglassy in their appearance and of a compact structure, and can beperfectly cleaned by being drained in the ordinary centrifugal machine.

The density of 36l Baum and the temperature of 95 Fahrenheit are thosewhich are found to be the most effective for dealing with a largequantity of grape-sugar. They permit the use of crystallizing-tanks ofany desired large capacity.

Results of an analogous character can be produced from a sugar solutionof a higher density than 365 Baum; butif the sugar is to be taken fromthe vacuum pan at a higher density, it must be held at a highertemperature during the process of crystallization. For example, if thesugar solution has a density of 39 Baume, it must be held at atemperature of 105 Fahrenheit. In dealing with a solution of 41 Baum atemperature of 113 Fahrenheit may be maintained in the crystallizingtank.

It will be found that the development of the wart-like formed andcompact crystals of hy drate of grape-sugar depends upon thepreservation, within comparatively narrow limits, of certain relationsbetween the densities of the sugar solution and the temperatures atwhich the sugar solutions are respectively maintained during thecrystallizing operation. The present invention is based upon this broadgeneralization, and it is therefore not intended that it should beunderstood that the invention is limited to either one ofthe precisedensities stated, nor to either one of the precise temperatures stated,provided that the rule governing the temperature during thecrystallizing operation relatively to the dens- 8 5 ity be substantiallysuch as herein set forth.

The density of 36l Baum is preferred, because with greater concentrationthere is prod need more or less anhydrous grape-sugar. As the object ofthe process is to produce cryso talline hydrate, the density of 365.Baum may be taken as indicating the highest degree of concentrationdesirable. It is also to be remarked that with a lower temperature forthe crystallizing-tank containing a solution of 5 the specifieddensity36 l Baum-the resulting product will be soapy hydrate, which isunfit forany refining operations, instead of the wart-like-formed,glassy, and compact crystals which it is the object of this process toprodone, and which can be easily and completely drained and cleansed ina centrifugal machine.

After the formation of crystals has ceased, which will be in about fivedays, if the solution be of a density of 365 Baume, and if thetemperature in the crystallizing-tank is carefully preserved at 95Fahrenheit, the crystalline hydrate is removed from thecrystallizing-tank and drained in the ordinary way in the centrifugalmachine. It will be found that the resulting product is a purecrystalline hydrate having a saccharine taste and entirely free from anybitter or other un' pleasant flavor.

What is claimed as the invention is 1. The herein-described process ofmanufacturing hydrate of grape-sugar in crystals of wart-like andcompact form and glassy ap- FRANZ SOXHLET.

i/Vitnesses:

J 0s. W. HA PER, WM. HUMMEL.

